1 can almond paste
1 1/2 cups (3 sticks) butter, softened
1 cup granulated sugar
4 eggs, separated
1 tsp. almond extract
2 cups all-purpose flour
1/4 tsp. salt
green food coloring
red food coloring
1 jar apricot preserves
2 1/2 (1 oz ea.) squares semi-sweet chocolate

Beat the paste, butter, sugar, egg yolks and almond extract until light and fluffy, 5 minutes. Beat in flour and salt. Beat egg whites with electric mixer until stiff peaks form; fold into almond mixture. Divide 3 ways. Add food coloring.

Heat in a 350°F oven. Heat preserves; spread over top. Cover with plastic wrap; press down. Keep in refrigerator overnight.